Mahogany Devil's Food Cake Recipe

4.5 1 3
Mahogany Devil's Food Cake Recipe
Mahogany Devil's Food Cake Recipe photo by Taste of Home
Publisher Photo

Mahogany Devil's Food Cake Recipe

Read Reviews
4.5 1 3
Publisher Photo
"I found this recipe hand-written on a piece of paper, tucked into an old recipe book I bought at a garage sale," notes Jamie Regier of Omaha, Nebraska. "It has since become one of my family's most-requested desserts."
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 2 tablespoons butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup hot water
  • FROSTING:
  • 1-1/4 cups sugar
  • 3 egg whites
  • 1/4 cup water
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Directions

Coat three 9-in. round baking pans with cooking spray and sprinkle with flour; set aside. In a bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Add water; mix well. Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. cool for 10 minutes; remove from pans to wire racks to cool completely.
For frosting, in a heavy saucepan, combine the sugar, egg whites, water, corn syrup and cream of tartar. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low over low heat until a candy thermometer reads 160°, about 5 minutes. Pour into the bowl of a heavy-duty stand mixer; add extract. Beat on high until stiff peaks form, about 7 minutes. Spread frosting between layers and over top and sides of cake. Yield: 12 servings.
Originally published as Mahogany Devil's Food Cake in Light & Tasty April/May 2003, p16

Nutritional Facts

1 piece: 368 calories, 4g fat (2g saturated fat), 42mg cholesterol, 378mg sodium, 80g carbohydrate (0 sugars, 1g fiber), 6g protein.

  • 2 tablespoons butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup hot water
  • FROSTING:
  • 1-1/4 cups sugar
  • 3 egg whites
  • 1/4 cup water
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  1. Coat three 9-in. round baking pans with cooking spray and sprinkle with flour; set aside. In a bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Add water; mix well. Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. cool for 10 minutes; remove from pans to wire racks to cool completely.
  2. For frosting, in a heavy saucepan, combine the sugar, egg whites, water, corn syrup and cream of tartar. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low over low heat until a candy thermometer reads 160°, about 5 minutes. Pour into the bowl of a heavy-duty stand mixer; add extract. Beat on high until stiff peaks form, about 7 minutes. Spread frosting between layers and over top and sides of cake. Yield: 12 servings.
Originally published as Mahogany Devil's Food Cake in Light & Tasty April/May 2003, p16

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMahogany Devil's Food Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
s_pants User ID: 174050 215059
Reviewed Dec. 16, 2014

"cake is better if eaten the same day it is made. I probably could have been a little more generous in the frosting between the layers... I just covered each cake, but could have made it thicker."

Loading Image